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Veggie, Potato, and Gruyere Egg Casserole

Veggie, Potato, and Gruyere Egg Casserole

You won’t miss any meat in this vegetarian egg casserole filled with lots of veggies, potatoes, and Gruyere cheese. We woke up to a very dark and stormy morning recently so I decided to warm us up with a tasty breakfast. This casserole was pretty simple to throw together. I first sauteed onion, garlic, asparagus, tomatoes, and spinach together. Next, I combined the veggies with the beaten egg and milk mixture then added some frozen hash brown potatoes and lots of Gruyere cheese, and baked it. The egg casserole turned out light, fluffy, flavorful, and so delicious. We all, even my son, enjoyed this veggie, potato, and Gruyere egg casserole, although he said he prefers the bacon and cheese one more.

Veggie, Potato, and Gruyere Egg Casserole

How to Make a Veggie, Potato, and Gruyere Egg Casserole

Heat the oven to 350 degrees. Coat an 8×8 baking dish with cooking spray.

Heat the olive oil in a large saute pan over medium heat. Add the onion and crushed red pepper flakes, to taste, to the skillet and cook until tender, about 2-3 minutes. Add the asparagus and cook for 1 minute. Add the tomatoes, and garlic, and cook for 1 minute, stirring constantly. Add the spinach then immediately remove it from heat. Season with sea salt and freshly cracked pepper, to taste. Set aside to cool.

Veggie, Potato, and Gruyere Egg Casserole

In a large bowl, whisk the eggs together with the milk; season with sea salt and freshly cracked pepper, to taste. Stir in the cooled cooked vegetables, frozen potatoes, and most of the shredded cheese.

Pour the mixture into the prepared baking dish and top with the remaining cheese.

Veggie, Potato, and Gruyere Egg Casserole

Place into the oven and bake for 40-45 minutes, or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes before cutting and serving. Serve with sour cream and hot sauce on the side. Enjoy.

Veggie, Potato, and Gruyere Egg Casserole

Veggie, Potato, and Gruyere Egg Casserole

Veggie, Potato, and Gruyere Egg Casserole

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Breakfast
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • 2-3 tsp olive oil
  • ½ small sweet yellow onion diced
  • Pinch of crushed red pepper flakes to taste
  • 5 stalks of asparagus wooden ends removed and cut into thirds
  • 5 grape tomatoes halved
  • 1 clove garlic minced
  • 1 1/2 cups baby spinach chopped
  • Sea salt and freshly cracked pepper to taste
  • 6 large eggs
  • ½ cup milk
  • cups frozen diced potatoes O'Brian you don’t have to thaw or cook the potatoes
  • 1 cup Gruyere cheese shredded, divided
  • Sour cream
  • Hot sauce

Instructions

  • Heat the oven to 350 degrees. Coat an 8×8 baking dish with cooking spray.
  • Heat the olive oil in a large saute pan over medium heat.
  • Add the onion and crushed red pepper flakes, to taste, to the skillet and cook until tender, about 2-3 minutes.
  • Add the asparagus and cook for 1 minute.
  • Add the tomatoes, and garlic, and cook for 1 minute, stirring constantly.
  • Add the spinach then immediately remove it from heat.
  • Season with sea salt and freshly cracked pepper, to taste. Set aside to cool.
  • In a large bowl, whisk the eggs together with the milk; season with sea salt and freshly cracked pepper, to taste.
  • Stir in the cooled cooked vegetables, frozen potatoes, and most of the shredded cheese.
  • Pour the mixture into the prepared baking dish and top with the remaining cheese.
  • Place into the oven and bake for 40-45 minutes, or until the eggs are firm and the top is slightly golden brown.
  • Let stand for 10 minutes before cutting and serving.
  • Serve with sour cream and hot sauce on the side. Enjoy.
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7 Comments

  1. Looks delicious Pam and I like the presentation you get by cutting it with a sharp knife

  2. Love eggs anyway they are prepared and I kmow I would love this dish. So pretty as well so inviting.

  3. Egg casserole looks like another name for crustless quiche, but it doesn’t seem as fancy for breakfast. Looks like a delicious combination, Pam! Those colder mornings are upon us, I fear.